With the appealing flavor of the mushroom balls blended with the rich broth from bones, bun moc is a dish loved by many. Join TasteVN in the kitchen to explore a very simple recipe for authentic bun moc in the article below!
1. Bun moc with ribs
Preparation
20 minutes
Cooking time
1 hour 30 minutes
Difficulty
Medium
Ingredients for Bun moc with ribs For 4 people
Pork ribs 400 gr (or pork loin) Ground pork 250 gr Bone marrow 300 gr Fresh rice vermicelli 1 kg Vietnamese pork sausage 200 gr Wood ear mushrooms 60 gr Spring onions 5 stalks Coriander 1 bunch Shallots 3 bulbs Fresh vegetables 300 gr (perilla/basil/lettuce…) Common spices 50 gr (fish sauce/seasoning salt/salt…)
Implementation tools
How to choose fresh ingredients
How to choose fresh ribs
- Choose fresh ribs that are pink in color, with a firm texture and no sour smell.
- Good ribs usually have flat and small bones because they have less bone and more meat.
- Avoid choosing ribs with large, round bones, as they typically have less meat.
- Do not choose ribs that are discolored, lack firmness, have an unpleasant smell, or are slimy.
How to choose good bone marrow
- Good bone marrow has a bright color, is not undercooked, has no strange smell, and is not cold, approximately 2 – 3 finger joints in size.
- To select good bone marrow, you should choose bones of medium size, just right.
- Avoid buying bones that are too small as they may be from sick piglets that were slaughtered early for sale.
How to prepare Bún mọc sườn
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Preparation of ingredients
Clean the bone marrow, chop it into small pieces, then scald it with boiling water. Next, prepare a new pot of water and add the bones to simmer, adding a bit of salt, seasoning, and fish sauce to enhance the broth’s sweetness. Be sure to regularly skim off the foam to keep the broth clear.
Wash the ribs (or tender ribs), chop them into bite-sized pieces. You can rinse the ribs with salt water to eliminate the smell. Then, place the ribs in a bowl, add 1/3 tablespoon of fish sauce, 1 tablespoon of seasoning, and a bit of ground pepper, mix well, and marinate for about 10 minutes.
Soak the wood ear mushrooms in hot water until expanded, then slice them thinly.
Sliced pork sausage into bite-sized pieces. Green onions and coriander should be trimmed at the root, washed, and chopped finely. Peel and chop the shallots.
Wash the fresh herbs thoroughly with water. Briefly scald the fresh noodles with boiling water, then drain.
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Form the meatballs
Add the ground pork into a bowl, then add wood ear mushrooms, green onions, a little seasoning, and mix well.
After that, shape this mixture into small, round meatballs that are bite-sized.
Drop these meatballs into the broth pot; when the meatballs are cooked and float on the surface of the water, take them out.
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Cook the broth
Heat a pan on the stove, add cooking oil, and when the oil is hot, add sliced shallots and sauté until fragrant, then add the ribs and stir well. Once the meat is firm, turn off the heat.
When the broth is boiling, add the ribs, simmer until the broth boils again, then add the meatballs, adding seasoning to taste. Continue to simmer for about 10 more minutes.
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Final Product
Put the noodles in a bowl, add the ribs, Vietnamese pork sausage, topped with a bit of green onion and cilantro, then pour in the broth and enjoy. When enjoying the noodles, you should serve it with fresh herbs and a few slices of lime. Additionally, you can eat it with shrimp paste or fish sauce and chili if you like.
Noodle soup with ribs is a delicious and attractive dish that the whole family will surely love. Let’s get into the kitchen with TasteVN to make this dish with a different recipe. Click to see now!
See details: How to cook irresistible delicious noodle soup with ribs simply at home
2. Noodle soup with pork leg
Preparation
30 minutes
Cooking
30 minutes
Difficulty Level
Easy
Ingredients for Making Bun Moc with Pork Hocks Serves 4 people
Fresh noodles 1 kg Chicken thigh bones 4 pieces Pork hocks 1 kg Ground meat 300 gr Tomatoes 500 gr Mint 200 gr (dọc mùng) Pineapple 300 gr (Khóm/ Dứa) Tamarind 50 gr Fish sauce 3 tablespoons Cooking oil 1 tablespoon Cornstarch 1 teaspoon Baking powder 1/2 teaspoon Vegetables for dipping 500 gr (thinly sliced water spinach / shredded water spinach / shredded banana flower) Fresh herbs for serving A little (Cinnamon/ coriander/ rice paddy herb) Common seasonings A little (salt/ pepper/ sugar/ monosodium glutamate) Ice cubes 200 ml
Tools Needed
How to Choose Good Pork Hocks
Depending on the taste and preferences of your family, you can choose to buy front or back pork hocks:
- The meat at the front hocks is softer and sweeter, suitable for boiling, stewing, or making giả cầy… and usually has a higher price.
- The back hocks of the pig are less active, so they have more meat but also more fat. The meat from the back hocks is suitable for making porridge, braising, stir-frying, or minced meat…
- Choose a piece of pork hock that is firm, with even meat fibers, the cut surface of the meat should be dry, and when you press your hand down, the meat should have high elasticity.
- It is advisable to choose pieces of pork hock that have bright pink color, no unusual colors, and the cut surface should have a natural, bright, dry color.
- The meat should not have any unpleasant or fishy smell, no strange spots on the meat, and should not feel slimy or blackened when touched.
How to Prepare Pork Leg Noodle Soup
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Prepare and Boil the Pork Leg
When you buy the pork leg, use a razor blade to scrape off the hair, then use salt to rub it to eliminate the smell, then cut it in half and wash it again with clean water.
How to Reduce the Smell of Pork Leg
- Method 1: Before cooking it into dishes, blanch the pork leg in boiling water for about 2 – 3 minutes, then rinse it with cold water.
- Method 2: Use a mini gas torch set to medium or burn leftover newspaper and straw to lightly scorch the pork leg, completely removing the tough hair on the pig’s skin. However, you should use a mini gas torch for convenience and better flame control to avoid burning the pork leg.
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Cook the Broth
Put 2 liters of water in a pot on the stove over high heat, add 1 tablespoon of salt, 1 teaspoon of monosodium glutamate, 4 chicken thigh bones and the pork leg, add 1 tablespoon of rock sugar and 1 crushed red onion.
When the water boils vigorously and a foam forms, use a ladle to skim off all the foam, stir lightly and continue to boil until the water boils again, skimming off the foam once more. Then reduce the heat, cover, and simmer for 20 minutes for the pork leg to cook.
After 20 minutes, open the pot lid, use chopsticks to pierce through the pork leg. If the meat is soft and does not bleed red, remove the pork leg and place it in a bowl of cold water to cool and crisp the skin, then take it out and slice it thinly.
Continue to simmer the chicken bones over medium heat, adding the sour tamarind into a cooking bag and into the broth pot.
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Prepare other ingredients
Pineapple should be rinsed briefly in cold water, the core should be cut and added to the broth, while the meat should be cut into bite-sized triangles.
Tomatoes should be washed with salt water, then remove the stems and cut into wedges.
Mint should be peeled, washed clean, and then cut diagonally into bite-sized pieces.
Vegetables for dipping should be soaked in salt water to clean, then rinsed again with cold water.
Wood ear mushrooms should be soaked until expanded, washed clean, and then chopped.
How to properly prepare dried wood ear mushrooms- You should only soak dried wood ear mushrooms for a maximum of 3 – 4 hours before cooking. Avoid soaking them too long or overnight, as this can lead to the production of harmful toxins in the mushrooms, which is detrimental to health.
- Soak the mushrooms in cold water, not warm water, because while mushrooms expand faster in cold water, the morpholine in the mushrooms does not have much time to neutralize.
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Grinding meat
Minced meat bought and placed in the freezer for about 15 minutes to make the meat slightly cold and firm, then put the minced meat into the meat grinder along with 2 tablespoons of fish sauce, 1 teaspoon of sugar, 1 tablespoon of cooking oil, 1 teaspoon of cornstarch, 1/2 teaspoon of baking powder, 1/4 teaspoon of salt, and 1/4 teaspoon of monosodium glutamate.
You crush 1 piece of 200ml ice and put it in to blend at high speed with the meat until you see the minced meat finely ground. Finally, add the chopped shiitake mushrooms and blend for another 15 seconds to mix evenly.
Tip: Before grinding the meat, place it in the freezer for at least 2 hours and blend it with ice to help the meat be chewier and tastier. -
Completing the broth
After simmering for a while, you open the lid, add 2 tablespoons of fish sauce, remove the tamarind bag, add tomatoes and pineapple, then increase the heat until the broth comes to a vigorous boil, at which point you start adding the meatballs into the pot.
When the meatballs are cooked and float to the surface, add the mint and stir the pot. Wait for the broth to come to a vigorous boil again, and once all the ingredients are cooked, season to taste and then turn off the heat.
Now the broth is ready to be enjoyed with noodles. Just arrange the noodles and ingredients in a bowl, ladle in the hot broth, and enjoy.
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Completion
When serving, place fresh noodles in a bowl, arrange the ingredients of pork leg, tomatoes, and pineapple, a few slices of mint, a few meatballs, and add some leafy greens, then ladle in a scoop of the hot and enticing broth.
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Finished Product
A delicious bowl of noodles is served still steaming, filling the kitchen with its fragrant aroma. The broth is just right, with a mildly sour and sweet taste that is incredibly appetizing. The soft white pork hock and the chewy, crispy meatballs create a wonderful combination with this delightful noodle dish.
This is an ideal dish to add to your weekend meal menu so that your whole family can gather together and enjoy.
Origin of Pork Ball Noodles
Pork ball noodles, also known as mộc noodles, originated from Mọc village, Nhân Chính, now Thanh Xuân district, Hanoi. Nowadays, pork ball noodles can be found in various regions across the country, and this dish has been harmoniously adapted to suit the culinary culture of each place.
Tips for Successfully Making Pork Ball Noodles
- To achieve a certain chewiness in the meatballs, add them to the bowl as you eat.
- You can also pair it with cinnamon sausage or fried sausage to make the noodle dish even more appealing.
See more:
Above is a guide on how to make 2 ways to cook bún mọc with authentic flavor, delicious, rich, and extremely simple and easy to make that anyone can do. Wishing you success with these 2 recipes!
*Images and recipes are referenced from the YouTube channel Vành Khuyên Lê.
